Introduction
Khachapuri is a beloved dish from Georgia, known for its deliciously cheesy filling and unique bread shape. This traditional recipe features a soft, leavened dough stuffed with a mixture of cheeses, typically including sulguni and feta. Each region of Georgia has its own variation, with Adjarian Khachapuri being the most famous, served in a boat shape and topped with a runny egg and a pat of butter. The combination of warm, melty cheese and freshly baked bread makes Khachapuri a favorite comfort food, perfect for any time of the day.
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 3/4 cup warm water (about 110°F / 43°C)
- 1 tablespoon olive oil
- 1 cup sulguni cheese (or a mix of mozzarella and feta)
- 1/2 cup feta cheese, crumbled
- 1 egg (for mixing into the filling)
- Salt and pepper, to taste
- 1 egg (for each Khachapuri, to bake on top)
- Butter (for serving)
Instructions
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Make the Dough:
- In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Gradually add warm water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
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Let It Rise:
- Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
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Prepare the Cheese Filling:
- In a bowl, mix the sulguni and feta cheeses, crumbling them if necessary. Add one egg to the cheese mixture and season with salt and pepper. Combine well.
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Shape the Khachapuri:
- Preheat your oven to 475°F (245°C). Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into an oval shape, about 1/4 inch thick. Create a border by folding the edges over to form a lip, pinching the ends to secure them.
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Fill and Bake:
- Spoon the cheese filling into the center of each dough oval, leaving space at the edges. Bake in the preheated oven for about 15-20 minutes, or until the bread is golden brown and the cheese is bubbling.
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Add the Egg:
- If making Adjarian Khachapuri, carefully crack an egg into the center of each Khachapuri during the last 5 minutes of baking. Return to the oven until the egg is set to your liking.
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Serve:
- Once baked, remove from the oven and place a pat of butter on top. Serve hot, allowing diners to mix the egg and cheese filling before enjoying.
Health Tips
- Khachapuri is rich in carbohydrates and fats, making it a filling dish. To make it lighter, consider using less cheese or opting for a whole-grain flour for the dough. Pair it with a salad for a more balanced meal.
Serving Suggestions
- Khachapuri is best enjoyed fresh from the oven. It can be served as an appetizer, a main dish, or even for breakfast. Pair it with a glass of Georgian wine or a yogurt-based drink for a traditional experience.
Tips
- Cheese Options: If you can't find sulguni cheese, a mix of mozzarella and feta can work well. Aim for a creamy texture that melts beautifully.
- Dough Resting: Allowing the dough to rest properly enhances its texture. If you have time, consider letting it rise slowly in the refrigerator overnight.
- Experimentation: Feel free to add herbs or spices to the cheese filling for added flavor, such as fresh parsley or dill.
